Recent content by PortersCoveJosh

Sounds good guys. Ill let yinz know how it is after a little while in the bottle.

So I was in the supermarket and just so happened to have a batch of dragons blood ready to bottle. Then it crossed my head hmmmm.... add a little flavor with some kool aid. Well I didn't want to ruin my batch so I took 3 gal and bottled it. Then I split the remaining too in half. I added 3...

In the two bottles is some dragons blood. I had just backsweetened it the day before and wanted to steal a couple bottles from the carboy before I bottle everything in a couple days. I decided to put the sink in but not dig up my concrete for plumbing. My drain is about 12 ft away and Im going...

Here is my madness so far This is what I have so far in the basement. Just in the process of building a counter and adding in the sink. I have to do some plumbing and electrical for a little extra light over the work space. The basement is a mess considering all together between the wine space...

Thanks Glowin

Im getting ready to put my Chilean pails thru MLF soon. I ordered a couple vials from WhiteLabs but they did not come in on this weeks order. I was offered 4 vials of culture from the guys down at South Hills Brewing for free. They date on the vial is 4-6-13 which makes this 1 month past the...

Just 6 gal of the orig. About that time to start another 1197 + 6 = 1206

Thank you guys! I will check out the vinmetrica as I was already looking at something like that. Yes Dan has an awesome set up! I was lucky to meet him one day at PI and he lead me to this forum. One day if I'm up in your area Ill have to stop by Dan.

Just curious as to what everyone has in their lab whether it be simple or large. Let me know as I start building mine!

Just picked up a RJ Spagnols Cellar Classic Cabernet Shiraz. I was in a rush and didnt look at the date on the box 20111116. 11-16-2011 im guessing. What do you guys think. I haven't opened her up yet but I'm curious if yinz think it would be worth going back to my LHBS and seeing what they'll...

Thanks Dan, Ill keep that in mind.

Thank you for your help guys. I wont be starting until tomorrow so any others who would like to share that would be great!

I just received 10 gal of "no no" cider from a local orchard. Not pasteurized and no preservatives. I have never made an apple wine. I have had a few different varieties in the past. Anyone have a good recipe(s). I well probably make two 5 gal batches. Thank you in !

Two days later it has dropped to 1.060 so its moving....slowly! Did sitting stuck for a week ruin anything?

Dan, I whipped up a good starter with 1118 and it is fermenting but very slow as of now. Hopefully it picks up and finishes! Thank you!